It’s no secret that grocery prices are on the rise, but beef and pork specifically will see a surge of 4–7% according to the USDA. As these protein sources become less accessible, shoppers are looking for alternatives to maximize their grocery budgets.

If you need to skip the ribeye and filet mignon for now, but are not ready to give up meat completely, swapping to cheaper cuts of meat can help you stretch your dollar. You might have to branch out and try different cooking methods, but don’t worry. We’ve got the tips and tricks to help you experiment with these budget-friendly alternatives without sacrificing flavor.

If you want to try some meatless protein alternatives that won’t disappoint, check out our post, Meat Prices are Rising – Here are 4 Protein Alternatives to Help You Save

Beef Short Ribs

Short ribs feature a nice, fatty layer that gives them lots of meaty flavor. They are meant to be cooked slowly for longer periods of time and are usually braised. Don’t be discouraged by how tough and fatty they look, the longer you cook short ribs, the more tender they get, resulting in melt-in-your-mouth, fall-off-the-bone goodness.

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Flank Steak

Flank Steak

According to Butcher Magazine, flank steak is “the butcher’s well-kept secret.” This thin, lean cut is a great way to feed a crowd on a budget. It’s amazing for pan and stir-frying to use in fajitas, and sandwiches, and can even be rolled up and stuffed.

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Beef Chuck 

Beef Chuck

Many refer to this cut as the “7 bone steak” because the bone resembles the shape of the number seven. Chuck is a tougher cut of meat when cooked improperly, but with a bit of patience, it can be soft and flavorful. Sear the steak in a pan and then transfer it to the oven to braise it slowly in liquid.

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Sirloin Tip Steak

Sirloin Tip Steak

This inexpensive cut comes from the rump and hind legs, resulting in lean, less tender beef. However, sirloin tip steak can be tenderized with marinades, which also add great flavor. It can be grilled, braised, or broiled and makes for amazing kabobs or stews.

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Brisket

Brisket

Low and slow is the secret to cooking the perfect brisket. It’s extremely popular at BBQs, can be smoked and flavored in marinades, and also makes for a great pot roast. What we love the most about this cut is that it can be cooked in the oven, on the stovetop, in a slow-cooker, or on the grill, resulting in an ultra-satisfying meal with a mostly hands-off cooking approach.

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Ground or Minced Meat

Ground of Minced Meat

One of the most affordable forms of meat, ground beef, pork, and chicken are great for burgers, meatballs, sauces, and more. The possibilities are endless in making the most of this quick-to-cook protein.

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Pork Shoulder

Pork Shoulder

This cut is marbled with flavorful fat and is enjoyed best when cooked slowly to leave the meat tender and juicy. Pork shoulder is very versatile, as it can be braised or stewed on the stovetop or prepared in the slow cooker. Use it for pulled pork, stews, sauces, and meals that call for shredded meat. 

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Spare Ribs

Spare Ribs

Rib meat is fairly tough and fatty, but if you cook it slowly and at a low temperature for several hours, the result is flavorful, melt-off-the-bone goodness. The easiest way to cook spare ribs is in the oven. Start by broiling to brown the meat, then bake them at a low temperature for several hours until tender.

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Pork Sirloin Chops

Pork Sirloin Chops

Sirloin chops are the most budget-friendly pork chops, but they can be just as delicious if cooked the right way. Unlike the more lean loin and rib chops that can be quickly seared and baked, sirloin chops are best when slowly braised in low heat in the oven or slow cooker.

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By swapping your protein for these affordable alternatives in some of your meals, you could save a few dollars while experimenting with different ways to cook. Remember to check the Flipp app weekly for the latest grocery deals near you.

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